Directions:
- Heat oil in a large pot over medium heat. Add mushrooms, green pepper, onion and garlic, and saute until tender, about 5 minutes. Pour in the chicken broth, and stir in the tomato paste. Bring to a boil, and add the lentils. Reduce heat to low, cover, and simmer for about 15 minutes. Season with basil, salt and pepper. Cover and simmer for another 15 minutes.
- Ladle into bowls, and top each bowl with 1 tablespoon of sherry and sprinkle with Parmesan cheese to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 189.62 Kcal (794 kJ) | ||
| Calories from fat | 19.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.14g | 3% | |
|---|---|---|---|
| Sodium | 654.3mg | 27% | |
| Potassium | 565.01mg | 12% | |
| Total Carbs | 27.42g | 9% | |
| Sugars | 3.26g | 13% | |
| Dietary Fiber | 12.42g | 50% | |
| Protein | 10.94g | 22% | |
| Vitamin C | 30.4mg | 51% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 51.6mg | 287% | |
| Calcium | 52.4mg | 5% | |
| Amount Per 100 g | |||
| Calories | 60.55 Kcal (254 kJ) | ||
| Calories from fat | 6.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.68g | 3% | |
|---|---|---|---|
| Sodium | 208.92mg | 27% | |
| Potassium | 180.41mg | 12% | |
| Total Carbs | 8.76g | 9% | |
| Sugars | 1.04g | 13% | |
| Dietary Fiber | 3.96g | 50% | |
| Protein | 3.49g | 22% | |
| Vitamin C | 9.7mg | 51% | |
| Vitamin A | 0.1mg | 12% | |
| Iron | 16.5mg | 287% | |
| Calcium | 16.7mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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